Dark Chocolate Cupcakes

Ingredients

• 0.3 oz baker's chocolate grated ()
• 0.8 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 3 tablespoons canola oil 
• 1 oz weight cream cheese fat-free (from 8-oz package)
• 0.3 cup eggs fat-free
• 2 teaspoons skim milk fat-free (skim)
• 0.5 cup granulated sugar 
• 0.5 teaspoon espresso powder instant
• 0.3 cup powdered sugar 
• 0.3 teaspoon salt 
• 1 tablespoon cocoa powder dark unsweetened
• 0.1 teaspoon vanilla 
• 0.8 cup flour whole wheat white

Equipment

• bowl
• oven
• wire rack
• hand mixer
• microwave
• muffin liners
• measuring cup

Directions

1. Heat oven to 350°F.
2. Place paper baking cup in each of 12 regular-size muffin cups.
3. In small bowl, add 1 1/2 oz chocolate, 6 tablespoons cocoa and the espresso powder; set aside. In small microwavable measuring cup, microwave 1/2 cup milk uncovered on High (100%) 30 seconds or until steaming but not boiling.
4. Pour over chocolate mixture; stir. Cover; let stand 5 minutes. Stir until smooth.
5. Meanwhile, in medium bowl, stir flour, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat egg product with electric mixer on medium speed 30 seconds. Gradually add sugars, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Beat in oil and 2 teaspoons vanilla. Beat about one-third of the flour mixture and about one-half of the chocolate mixture at a time alternately into sugar mixture on low speed until blended.
6. Divide batter evenly among muffin cups, filling each about 2/3 full.
7. Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool 5 minutes; remove from muffin cups to cooling rack. Cool completely before glazing.
8. In small bowl or microwavable custard cup, heat 2 teaspoons milk uncovered on High (100%) about 10 seconds or until hot. Stir in 1 tablespoon cocoa until smooth; set aside.
9. In separate small bowl, stir cream cheese until smooth. Stir in cocoa mixture until blended. Stir in powdered sugar. Stir in vanilla and salt until mixture is smooth and shiny.
10. Spoon about 1 teaspoon glaze over each cupcake; spread to edge with back of spoon.
11. Sprinkle about 1/4 teaspoon grated chocolate over each glazed cupcake.